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From: larry@kitty.UUCP (Larry Lippman)
Newsgroups: net.med,net.college
Subject: Re: Production of methanol: where?
Message-ID: <745@kitty.UUCP>
Date: Thu, 23-Jan-86 10:15:51 EST
Article-I.D.: kitty.745
Posted: Thu Jan 23 10:15:51 1986
Date-Received: Sun, 26-Jan-86 20:13:29 EST
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Organization: Recognition Research Corp., Clarence, NY
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Xref: watmath net.med:3249 net.college:1016

>     Regarding the current discussion of hangovers & methanol: I know
> that alcoholic drinks containing methanol was a big problem during
> the prohibition days.  What I am curious about was whether the
> methanol was (and is) produced accidentally during fermentation (i.e.
> is there any risk of methanol production during home wine making?), or
> was the methanol added via some other pathway?

	Methanol is not a normal fermentation product.  I believe that the
methanol problem during Prohibition resulted from the intentional adulteration
of "rather precious" ethanol with unregulated and easily obtained methanol to
increase final product quantity yield. 
	I don't believe there is any methanol production risk during home
wine-making endeavors.

==>  Larry Lippman @ Recognition Research Corp., Clarence, New York        <==
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